Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

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Title
Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
Authors
Keywords
Whey protein isolate, Low methoxyl pectin, Cold-set gelation, pH, Self-standing gel, Response surface methodology
Journal
FOOD HYDROCOLLOIDS
Volume 65, Issue -, Pages 35-45
Publisher
Elsevier BV
Online
2016-10-31
DOI
10.1016/j.foodhyd.2016.10.037

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